Stuffed Tuscan Lamb Shoulder

The stuffed Tuscan lamb shoulder is a rich and flavorful dish, perfect for a special dinner. Here is the traditional recipe with a small Italian twist:

Ingredients

• 1 deboned lamb shoulder (about 1.5 kg)
• 200 g cubed smoked pancetta
• 100 g stale bread
• 100 ml milk
• 1 egg
• 50 g grated Parmesan cheese
• 2 tablespoons of fresh chopped aromatic herbs (rosemary, sage, thyme)
• 2 cloves of garlic
• Salt and pepper to taste
• Extra virgin olive oil
• White wine for deglazing

Preparation

1. Start by soaking the stale bread in milk until it becomes soft.
2. In a bowl, combine the squeezed bread, pancetta, egg, Parmesan, aromatic herbs, and finely chopped garlic. Season with salt and pepper to taste and mix well to obtain a homogeneous mixture.
3. Open the lamb shoulder on a work surface and season it with salt, pepper, and a drizzle of oil. Spread the filling evenly in the center of the meat.
4. Roll up the lamb shoulder and tie it with kitchen twine to maintain its shape during cooking.
5. In an oven tray, heat a drizzle of oil and brown the stuffed shoulder on all sides until golden.
6. Deglaze with a glass of white wine and let it evaporate over high heat.
7. Lower the flame, cover the tray with aluminum foil, and bake in a preheated oven at 180 °C for about 2 hours.
8. During cooking, occasionally baste the meat with its cooking juices to keep it soft and flavorful.
9. Once cooked, let it rest for 10 minutes before removing the twine and slicing it.

Fun Fact

The stuffed lamb shoulder is a dish that lends itself to multiple variations, for example by adding spinach or artichokes to the stuffing for a spring touch, or replacing the pancetta with prosciutto for a milder saltiness.

This dish requires a robust and structured red wine, a nice Chianti Classico or Brunello di Montalcino would be ideal pairings. Enjoy your meal!